Beetroot and Pomegranate Soup

    June 24, 2016

    • Yields: 4


    1 tbsp Light olive oil


    75 g Onion, finely chopped

    175 g Carrots, thinly sliced or small dice

    150 g Parsnips, thinly sliced or small dice

    1/2 tsp Ground coriander

    800 ml Light stock

    350 g Cooked beetroot (not in vinegar), sliced

    4 tsp Fresh dill, chopped

    1 Pomegranate

    To garnish

    4 tbsp Plain/soya yoghurt

    2 tbsp Walnut pieces (optional)


    1Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften.

    2Add the coriander and cook for a further 2 minutes.

    3Add the stock and beetroot.

    4Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.

    5Cut the pomegranate in half and extract the juice using a lemon squeezer.

    6Blend the soup and add the juice to taste (up to 4 tbsp).

    7Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill.

    8Serve with walnut bread or if nut free, granary or rye rolls.

    9© The Vegetarian Society


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